Monday, November 16, 2009

Visually stunning red pomegranate seeds and golden pine nuts on a bed of grilled white eggplant and creamy yogurt-tahini sauce. The bright white skins of Cloud Nine eggplants create the perfect backdrop for this dish, but any eggplant variety will suit the recipe. Slice eggplant thin or thick to suit your preferences. November 7th marked seven months of harvesting Cloud Nine eggplants from the garden, with just three plants producing a pound or more per week. Make some room for this eggplant variety in your garden next year.